Wednesday, October 5, 2016

I love couscous and I almost always order it in restaurant. Do you know why? Because I like the consistence, when I make it at home it never came in the same as in restaurant. Of course, there are restaurants where they don't know how to cook couecous, but it is rather an exception) The idea to cook couscous in moroccan way home I had in mind for a long time, so long ago I took up the study of materials on this subject on the Internet. And you know what? Today I made perfect couscous, like in moroccan restaurant)) That's why I decided to share with you the secret I found. Of course, this complicates a little a process, but believe me,the result worth it.So our ingredients for a couple of servings:

couscous, a glass

onion

carrot

celery

garlic

Bell pepper

fresh or frozen green peas

frozen peeled shrimps

pepper

salt

olive oil

butter (optional)

You can take different vegetables, as well as the proportion of vegetables, the only thing - don-t use tomatoes. You can put a leek instead of onion. I think it all depends on your personal taste and what is available at home. By the way, if you don?t put shrimps this will be a vegetarian couscous.

A traditional Moroccan pot features a large base (called either a barma, gdra or tanjra) for stewing meats and vegetables, and a steamer basket (kesskess) which fits snugly atop the pot for steaming couscous, rice or even vermicelli (seffa).Couscous is traditionally steamed three times over a rapidly simmering stew. Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the tasty broth from the stew.I divided a process in two parts. The first part and the second should be getting ready at the same time, you can start preparing the vegetables a little later then couscous.The first part - the couscous.So, for my adapted version without Bormio you need colander or stainer and the pan where the colander you can place well over. You can place damp tea towel or a piece of fabric in colander (so couscous don't go down)You can also use a double boiler, but I have not tried it. Put the water in a pan, but better to use vegetable broth and boil it. While the broth is boiling, place the couscous in a bowl and pour a little water and just few drops of oil. Toss, rub and stir the couscous with your hands to distribute the oil and water. The oil helps prevent clumping, allowing each grain of couscous to remain separate as it steams.

When couscous absorbs water, transfer it in a double boiler or in a colander over a broth. The first steaming is finished when vapor rises through the couscous. At that point, dump out the couscous into a very large shallow bowl or a roasting pan, breaking up clumps with a spoon to release heat.

When the couscous has cool enough to handle, rub the granules to aerate and separate them. Put couscous in colander and repeat like first time leaving it over boiling broth for some minutes (totally repeat 3-4 times).I will take the couscous with fire for the last time, immediately add to it a some salt (if you didn't added it into the broth), 2 tablespoons of olive oil and butter. Or without butter. The second part - vegetablesWe will cut all the vegetables into small pieces. Garlic is optional, you can fry a whole clove and remove it, mince it and put with vegetables. I fried and then removed the garlic. Then put the onions, then carrots, then you can add the remaining vegetables, and after 5 minutes add the shrimps. Let stew for 5-7 minutes on low heat, covered.

When the couscous is ready and vegetables, too, put the couscous in vegetables, stir and cover the pan for 5 minutes to give him a time to tasty.

That is what we have - a tasty and healthy dish, also suitable for diets.

About me

My name is Ekaterina. I’m а Russian girl living in Italy. I’ve always loved sewing since I was a child. Now I sew clothing and home decor, create fabric and leather jewelry and sell them in my online shops. Also I like photography, especially food photography.